Tuesday, February 5, 2013

Balsamic Vinegar Chicken and Vegetables

This recipe looks and tastes like a fancy meal, but it's very simple to prepare in the evening.
4 chicken breasts
2 T. rice flour
2 T. olive oil
2 cloves garlic, minced
1/4 balsamic vinegar
3/4 c. chicken broth
Season the flour with salt and peper and dredge the chicken breasts. Heat olive oil in a skillet over medium heat and saute until chicken is browned on each side - about 3 minutes per side. Reduce heat to low, add the garlic, and cook for one minute. Add chicken broth and vinegar. Cover and simmer for 10 minutes, transferring occasionally. Move the chicken to a plate and simmer the sauce for about 5 minutes over high heat - pour over the chicken and serve.
1 lb. baby carrots
1/2 lb. broccoli
1/2 c. water
1/2 c. balsamic vinegar
1 T. butter
Place the veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook ten minutes. Remove lid and allow water and vinegar to reduce and glaze the veggies - this takes 5-7 minutes. When glazed to a brown color, use butter to coat veggies lightly. Season with salt and pepper and serve.

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